Sweet and Spicy Smoked Baby Back Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 slabs baby back ribs - approximately 5lbs.
2 bottles of beer (dark preferred)
Dry rub ingredients:
2/3 c. dark brown sugar
2 T. kosher salt
1 T. garlic powder
1 T. onion powder
1 tsp. ground cumin
1 tsp.. cinnamon
1 tsp.. hot mustard powder
1 tsp.. ground cloves
1/2 tsp.. nutmeg
1/2 tsp.. cayenne pepper
1/2 tsp.. red pepper flakes
1/2 tsp.. black pepper
1/2 tsp.. chili powder
2 T. balsamic vinegar
Toasted Onion BBQ Sauce
1 large red onion sliced in half and then very thin
1 T. olive oil
1 T. butter
2 c. ketchup
6 T. Worcestershire sauce
1 T. garlic powder
3 T. Vermont maple syrup
1 tsp.. black pepper
2 T. cider vinegar
salt and other spices to taste
For smoking on BBQ:
Wood chips - mix of hickory and mesquite recommended
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Directions: |
Directions:Dry Rub:
1. Thoroughly mix all dry ingredients together and dry to eliminate most lumps.
2. Incorporate vinegar so that the mixture becomes a paste.
3. Use your hands to work mixture all over both sides of ribs.
Ribs 1st Stage:
1. Preheat oven to 250º.
2. Use a large broiling pan (like the one that comes with your stove) and in the bottom section add beer and 2 more bottles (24 oz. of water).
3. Place the top of the broiler pan over the liquid.
4. Spray the surface with cooking spray or lightly oil to prevent any sticking.
5. Place the ribs (boney side down) on broiler pan, it is okay if the racks overlap, but they should not stick over the sides of the pan.
6. Create an aluminum foil tent over the ribs and fix to the pan (allow some breathing room).
7. Place ribs in over for 5-6 hours.
8. Remove at let cool to room temp. approx 30 minutes.
Work on the rest of the prep while the ribs are simmering.
BBQ sauce
1. Heat a 2 quart or larger sauce pan to medium low.
2. Add olive oil and then butter.
3. Once butter has melted add onions and slowly simmer to caramelize (15-20 minutes), stir frequently.
4. Once onions are caramelized (reduced to 1/3 and just getting golden brown) add all the other ingredients ketchup and Worcestershire first.
5. Reduce heat to very low and continue to stir.
6. Remove from heat after 20 more minutes and reheat later.
Prepare smoker and wood chips:
1. Soak approximately 1 cup each of hickory and mesquite chips in cool water for at least 30 minutes.
2. Drain wood chips and wrap in aluminum foil in 4 flat packets that can be place on the BBQ with the ribs.
BBQ Finish:
1. Brush small amount of the BBQ sauce on the ribs all over (retain and reheat rest of sauce to accompany).
2. On very hot grill, place racks of ribs (bony side down) for about 5 minutes.
3. Flip racks to meaty side down for about 2-3 minutes - just to get a sear and crunch.
4. Remove to serving tray.
Recommended sides are Frances' No Mayo Slaw and Mama Judy's Noodle Pudding with Onions and Kraut |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Active time 1-2 hrs, passive 6 hrs or more |
Personal
Notes: |
Personal
Notes: All of the seasonings for the dry rub and BBQ sauce can be adjusted for personal taste.
Alternatively, all of the cooking can be done on a water smoker, but this does not give the final "crispy" finish of the above.
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